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Results 61 - 70 of 13,050 for 1800s soups
Simmer celery in chicken broth ... If a smooth soup is desired, process with a ... added to other soups, or used as a ... casseroles and other dishes.
In a large soup pot, stew tomatoes until tender. ... minutes. Serve as is, or if a smooth puree is preferred, process in a blender before serving.
63. UKRANIAN BORSCHT
Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender. Lightly sauté ...
In the bowl of a ... and reserve for soup, leaving remainder in food ... home made chicken broth, use about 6 or 7 cups instead of the carton.
Ham or chicken broth can be made from reconstituted soup base. Use low sodium soup ... indented downward). Wash jar and store in a cool, dark place.
66. PEANUT SOUP
Make a thin white sauce ... blender, food processor or stick blender). Takes only 8 minutes to prepare this soup. Ready in less than 30 minutes!
After beans are cooked (may use canned and drained or dry cooked beans), add enough water to make 2 quarts and bring to a boil. Add noodles ...
Soak 1/2 lb pearl barley ... to thin the soup to the desired consistency. Add ... nutmeg, if desired. Simmer over low heat for another hour. Serve.
Try this classic soup to help keep the Vampires ... eggs on top. Serve very hot. This soup is as popular in Castille as onion soup is in Paris.
Heat chicken stock. Add noodles, vegetables, chicken, garlic and salt and pepper, to taste. Cook for 15-30 minutes. Serves 4.
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